Chicken Recipes - All Day Chicken - Crock Pot Chicken Recipes

Chicken Recipes - All Day Chicken - Crock Pot Chicken Recipes

Marinade:
2 tablespoons frozen orange juice concentrate
2 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup tomato paste
2 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 dash allspice

4 pounds chicken pieces
1/4 pound mushrooms, sliced
2 tablespoons butter
11 ounces mandarin orange sections, drained
1/2 bell pepper, sliced
1/4 teaspoon ground ginger
3 tablespoons cornstarch
1/4 cup cold milk
1/4 cup cold water

Combine marinade ingredients with chicken pieces.
Marinade overnight in refrigerator. Combine chicken and marinade in crock pot. Cover; cook on low for 6-8 hours. Increase heat to high. Saute mushrooms in butter. Add remaining ingredients except cornstarch, milk, and water to crockpot. Combine cornstarch and liquids until smooth. Stir into crock pot. Cover; let cook for 30 minutes

Chicken Recipes
Chicken Recipes

Chicken Recipes - SPANISH CHICKEN Recipe

Chicken Recipes - SPANISH CHICKEN Recipe

3 lb boneless skinless chicken, cut up
Salt & pepper
6 oz tomato paste
3/4 c Beer
3/4 c Stuffed olives, with liquid

Season chicken with salt and pepper.

Place in crock pot.

Mix tomato paste and beer together and pour over chicken.

Add olives.

Cover and cook on Low 7 to 9 hours.

Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup

A hearty combination of beans, corn, tomatoes, and taco seasonings slow cooked with shredded chicken. Deliciously finished, if you like, with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup lets the slow cooker do the work so you don't have to!

Prep Time: 15 Minutes
Cook Time: 7 Hours
Ready In: 7 Hours 15 Minutes
Yields: 8 servings

INGREDIENTS
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

DIRECTIONS
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Creamy Slow Cooker Chicken

Creamy Slow Cooker Chicken

1 package boneless chicken thighs (approx. 5 thighs)
2 10.75-ounce cans reduced-fat cream of mushroom soup
1 can peas or 1 1/2 c. frozen, drained
1 can corn or 1 1/2 c. frozen, drained
medium egg noodles

1. Remove skin from boneless chicken thighs; rinse.

2. Combine chicken, undiluted soup, peas and corn in a Crock-Pot style
slow cooker. Set to low and allow to cook during the day.

Serve over noodles.

Slow Cooker Recipes - Amazing Pork Tenderloin in the Slow Cooker

Slow Cooker Recipes - Amazing Pork Tenderloin in the Slow Cooker

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (2 pound) pork tenderloin
1 (1 oz) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat.

Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible.

Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Calories: 200; Total Fat: 5.6g; Cholesterol: 71mg; Sodium: 922mg; Total Carbs: 5.6g; Dietary Fiber: 0.5g; Protein: 26g.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 214 Calories; 5g Fat (24.9% calories from fat); 33g Protein; 3g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 611mg Sodium. Exchanges: 4 1/2 Lean Meat; 1/2 Vegetable.

Chicken Recipes
Chicken Recipes
Chicken Recipes

Slow Cooker Recipes - Slow Cooker Upside-Down Chicken Pot Pie Recipe

Slow Cooker Recipes - Slow Cooker Upside-Down Chicken Pot Pie Recipe

No, you don't have to turn your slow cooker upside down to enjoy this savory
pot pie. Pop biscuits in the oven about 30 minutes before it's done, then
serve
the chicken mixture over the biscuits. Bottoms up!

1 1/4 pounds boneless skinless chicken thighs
1 tablespoon instant chopped onion
1 dried bay leaf
1/4 teaspoon pepper
1 jar (18 ounces) chicken gravy
2 medium celery stalks, cut into 1/2-inch slices
2 1/4 cups Original Bisquick® mix
2/3 cup milk
1 bag (1 pound) Green Giant® frozen mixed vegetables

1.
Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf,
pepper and gravy. Place celery on gravy.
2.
Cover and cook on Low heat setting 8 to 10 hours.
3.
About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix
and milk as directed on package.
4.
Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat
setting to High. Cover and cook 15 minutes. Remove bay leaf.
5.
For each serving, split biscuit and place in soup bowl or tart pan. Spoon
about 3/4 cup chicken mixture on top of biscuit.

Note: This recipe was tested in slow cookers with heating elements in the
side and bottom of the cooker, not in cookers that stand only on a heated
base.
For slow cookers with just a heated base, follow the manufacturer's
directions for layering ingredients and choosing a temperature.

High Altitude (3500-6500 ft):
Thaw frozen vegetables before adding to slow cooker.

Tips from the Kitchen

Variation
In a rush, enjoy this as a hearty stew without the biscuits.
from
www.bettycrocker.com


Famous Quotes
Funny Jokes

Jambalaya Slow Cooker

Jambalaya Slow Cooker

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large chopped onion (1 cup)
1 medium chopped green bell pepper (1 cup)
2 medium chopped celery stalks (1 cup)
3 cloves finely chopped garlic
1 (28 oz) can diced tomatoes - undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
salt and pepper to taste
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled de-veined medium shrimp (thawed if frozen)
4 cups hot cooked rice

Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.

Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.

Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice.

Source:
"Hometown Cooking Pleasures



Famous Recipes
Chicken Recipes

Slow Cooker Recipes - "Cock 'N Bull" Stew

Slow Cooker Recipes - "Cock 'N Bull" Stew

Yield: 6 servings


1/4 cup steak sauce
2 bouillon, chicken, cubes
1 tsp salt
1/2 tsp pepper
1 tsp sugar
1/2 cup hot water
2-3 lb chicken thighs
1 lb beef, lean, stewing, cut in 1-1/2 inch cubes
1 onion, chopped
2 potatoes, peeled, cubed
2 carrots, peeled, sliced thin
1 16oz can tomatoes, stewed, can
1/4 cup flour

Directions:


Combine steak sauce, bouillon cubes,
salt, pepper, sugar and hot water
in crockpot; stir well.

Add remaining ingredients except
flour; mix carefully.

Cover and cook on Low setting for
7 to 10 hours or on high setting
for 4 hours.

Before serving, remove chicken
and bone, and return meat to crockpot;
stir well.

To thicken gravy, make a smooth paste
of flour and 1/4 cup of juices from stew.

Add to crockpot.

Cover and cook on High setting until thickened.

Mexican Lasagna

Mexican Lasagna

1 1/2 pounds ground beef
1 tsp seasoned salt
1 pkg. taco seasoning
1 cup diced tomatoes, diced or canned
2 cans tomato sauce-- 8 oz. each
4 oz can diced green chilies
8 oz ricotta cheese
2 eggs
9 corn tortillas (use more if you want, I do)
10 oz jack cheese, shredded
Brown ground beef in large skillet until crumbly, drain fat. Add
seasoned salt, taco seasoning mix, tomatoes, tomato sauce and
chilies. Blend well. Bring to boil. Reduce heat and simmer,
uncovered, 10 minutes. In a small bowl, combine ricotta cheese and
eggs. In bottom of 13 x 9 inch baking dish, spread half of the meat
mixture. Top with half of the tortillas. Spread half of ricotta
cheese mixture over tortillas and top with half of the jack cheese.
Repeat once more, ending with grated cheese. Bake uncovered, at 350
degrees for 20 to 30 minutes. Let stand 10 minutes before cutting
into squares.
NOTE: I for one like a little more layers to my lasagna, so I play
around with the ingredient amounts to suit my liking. You can also
add chopped olives to the ricotta mixture if you want. I basically
use this recipe as a guide and go from there. I never make it the
same way every time, but it is always wonderful.

Crockpot Recipes - Slow Cooker Chicken Cordon Bleu Recipe

Crockpot Chicken Cordon Bleu

4-6 chicken breasts, pounded out thin
4-6 pieces of ham
4-6 slices of Swiss cheese
1 can cream of mushroom soup or any cream soup
1/4 c. milk

Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in crockpot so it looks like a triangle /_\ Layer the rest on top. Mix soup and milk. Pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.

Famous Recipes
Chicken Recipes

Apple Cinnamon Muffins

Apple Cinnamon Muffins

1 egg
2 cups of baking mix, such as Bisquick
3/4 c. apple; peeled and finely chopped
1/3 c. sugar
2/3 c. milk
2 tablespoons oil
2 teaspoons cinnamon

Preheat oven to 400. Grease bottom only of 12 muffin cups. Beat egg
slightly, stir in remaining ingredients until just moistened. Divide
batter evenly among cups. Bake until golden brown, 15 to 17 minutes.

Crockpot Chicken Recipes - Crockpot Chicken Chili

Crockpot Chicken Recipes - Crockpot Chicken Chili

2 cups great northern dried beans, soaked overnight
3 cups boiling water
1 cup chopped onion
2 garlic cloves, minced
2 to 3 canned jalapeno peppers, chopped (pickled is fine)
1 tablespoon ground cumin
1 teaspoon chili powder
1 to 1 1/2 pounds boneless chicken breasts, cut into 1-inch pieces
2 small zucchini or summer squash, cubed
1 can (12 to 15 ounces) whole kernel corn, drained
1/2 cup sour cream
2 1/4 teaspoons salt
1 tablespoon lime juice
1/4 cup chopped fresh cilantro, and some for garnish, if desired
1 tomato, chopped, for garnish, or halved cherry tomatoes
sour cream for garnish

Combine beans and boiling water in slow-cooker. Let stand while preparing other ingredients.

Add chopped onion, minced garlic, jalapeno pepper, cumin and chili powder to the crockpot.

Place chicken on top. Add cubed squash to the pot.

Cover and cook on low heat for 7 to 8 hours or until beans are tender.

Stir in corn, sour cream, salt, lime juice and chopped cilantro.

Spoon into bowls. Garnish with a spoonful of sour cream, chopped tomato and chopped fresh cilantro, if desired

Chicken RecipesChicken Recipes

Crockpot Recipes - CROCKPOT Chicken Brunswick Stew Recipe

Crockpot Recipes - CROCKPOT Chicken Brunswick Stew Recipe


2 large onions, chopped
6 skinned and boned chicken breast halves
2 (15-ounce) cans cream-style corn
1 (28-ounce) can crushed tomatoes
1 (12-ounce) bottle chili sauce
1 (14 1/2-ounce) can chicken broth
1/4 cup Worcestershire sauce
1/4 cup butter or margarine, cut up
2 tablespoons cider vinegar
2 teaspoons dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon pepper sauce

Place onion in a 4-quart slow cooker; place chicken over onion.

Add corn and remaining ingredients.

Cook, covered, at HIGH 4 hours or until chicken is tender.

Remove chicken; shred and return to stew. Yield: 3 1/2 quarts

BBQ Chicken Crock Style SLOW COOKERY RECIPE

BBQ Chicken Crock Style SLOW COOKERY RECIPE

1 fryer chicken, or 4 to 6 breasts
1/2 cup tomato paste
1/4 cup vinegar
1 tbsp. brown sugar
Salt and pepper to taste

Place chicken in slow-cooker. Mix all other ingredients and pour over
chicken. Cook over low for at least 8 hours. Serve over rice, pasta, or as
sandwiches.